That’s right folks I headed out to traipse. I’ll come back with more great ideas on how to use Asian Flavors with the Box each week, and until then Amie will be stepping in to fulfill your delicious vegetable dreams. I’ll be back in early Spring and ready for so many of delicious spring vegetables that come from the farm. While I am gone - it would be wonderful if each member could reach out in their network and help us grown our membership. This would help our new year start with an EXTRA AWESOME Bang! When your friend subscribes to the box you get a thank you gift from the farm - and what better way to support our healthy decisions in the new year than by sharing amazing organic local CSA box with those you care about. Provide them with this discount code: 17E@TWELL
Plus for those member who are superstars and refer 5 friends who subscribe to a box - I will come to your home on a Wednesday or Thursday in East Bay or SF and host a cooking class. We will cook from the box and your pantry - in a sort of fun Chopped Edition. Whatever it is that you have on hand - we will work into a light dinner and cook with what we have in the boxes that week! It will be so fun - please consider gifting a CSA Subscription as Holiday Gift to those you love & care about.
My recipes this week are driven by my love of dill; the fresh flavor and brightness and crispness, it brings so much! The first is in honor of Lorraine’s & my shared love of Yotam Ottolenghi. (http://www.seriouseats.com/2014/05/yotam-ottolenghi-favorite-cookbooks-best-jewish-persian-palestinian-recipe-book-recommendations-interview.html) Plus I think it would be a great re-do of the very typical green bean dish on the Holiday Table this week.
by Yotam Ottolenghi
¼ cup cracked or uncracked freekeh, rinsed (can substitute Wheat Berries)
1 pound haricots verts (thin lovely green beans), trimmed
1 small garlic clove, finely grated
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons tahini
½ teaspoon dried mint
½ teaspoon pure maple syrup
¼ cup coarsely chopped walnuts
¼ cup fresh cilantro leaves
¼ cup fresh dill sprigs
¼ cup fresh flat-leaf parsley leaves
¼ teaspoon Aleppo pepper or crushed red pepper flakes
Cook freekeh or wheat berries in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for uncracked. Drain and rinse under cold water; set aside.
Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 tsp. water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.
Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.
DO AHEAD: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.